8 oz. semi-sweet chocolate, chopped into coarse pieces
1 tbsp. water
3/4 c. unsalted butter, softened
1 tbsp. sugar
1 tbsp. cornstarch
4 lg. eggs
1/4 tsp. salt
1 pkg. frozen raspberries, thawed

Grease only the bottom, not the sides, of an 8 inch spring-form pan. Preheat oven to 350 degrees, setting a rack in the center.

Melt the chocolate with the water in a small, heavy saucepan; set over very low heat, stirring occasionally until mixture is melted and smooth; remove and set aside.

In a mixing bowl, with a wire whisk, whip the butter (it should be almost meltingly soft) along with the sugar and cornstarch. When the mixture is blended, add the egg yolks, and continue to whisk until creamy; do not beat. Add the chocolate and stir with the whisk until well blended.

In a separate bowl, beat the egg whites with the salt until stiff, but still moist. Whisk about 1/4 of the egg whites into the chocolate mixture to lighten it; then gently whisk in the remainder, using a light folding action.

Pour the batter into the prepared spring-form pan; shake lightly to settle. Bake for 15 minutes. Turn off the oven heat and leaving the oven door slightly opened (about 4 inches), allow the cake to cool for 10 minutes.

Remove the pan from the oven and place it on a wire rack to cool. As the cake begins to draw away from the sides of the pan, run a knife around the edges so that it pulls away evenly. Allow to cool to room temperature; then release the sides of the spring-form. (Note: As the cake cools, it will sink in the center, leaving a thin rim of firm cake around the edge; the center will be soft.)

When ready to serve, puree the raspberries in a food processor. Cut the cake into wedges. Spoon a little of the raspberry puree on top of each serving.